| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
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| kcal | fat | saturates | carbs |
| 350 | 20g | 5g | 19g |
| sugars | fibre | protein | salt |
| 5g | 4g | 23g | 1.2g |
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There’s something incredibly fulfilling about cooking a dish that brings comfort, nostalgia, and vibrant flavors to the table. My Annatto Chicken Stew hits all those marks, making it a favorite in my home. I grew up in New Jersey, where Italian-American cuisine thrived in our household thanks to my grandparents. However, this recipe isn’t rooted in Italy but borrows the same family-centric focus on hearty, flavorful dishes that could gather everyone together.
A Symphony of Flavors
What I love most about this Annatto Chicken Stew is its intricate blend of flavors and textures. The annatto powder lends a beautiful, warm color to the dish, but it’s much more than just a visual treat. The achiote has a slightly peppery, nutty flavor that pairs exquisitely with the richness of chicken thighs. Tomatoes and bell peppers infuse layers of sweetness, while the soy sauce and fish sauce add umami depth. The garlic and onions are essential for that soulful, home-cooked aroma. All these elements come together in a delicious, harmonious melody that warms you from the inside out.
One might find similarities between this dish and some traditional stews like Sancocho or even an Italian Wedding Soup, albeit with distinctive flavor profiles. If you enjoy those, you’ll likely appreciate the comforting complexity of Annatto Chicken Stew.
Health Benefits Galore
Beyond its delightful taste, this stew offers a host of nutritional advantages. Chicken thighs are rich in protein and provide essential vitamins and minerals, including iron and zinc. The colorful array of vegetables—potatoes, tomatoes, and bell peppers—contribute vitamins A and C, potassium, and other phytonutrients. Cooking with olive oil enhances the dish’s heart-healthy fats, and the garlic and onions have anti-inflammatory properties. Plus, serving it with cooked white rice rounds out this meal with some wholesome carbs, giving you a well-balanced plate.
Feel free to garnish it with fresh cilantro! Not only does it add a pop of color, but cilantro is also known for its detoxifying properties. It’s an all-around nourishing recipe that nourishes the body as much as it pleases the palate.
Perfect Pairings
This stew is versatile and pairs wonderfully with various side dishes. While it goes perfectly with a simple bowl of white rice, you might also enjoy it with a side of creamy polenta or even some crispy roasted potato wedges. Looking for a lighter option? A fresh garden salad with a light vinaigrette would complement the stew’s rich flavors beautifully.
Whether you’re making it for a busy weeknight dinner or a cozy weekend meal with family, this Annatto Chicken Stew is sure to become a staple in your culinary repertoire. Enjoy and, as always, happy cooking!
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What You’ll Need
- 2 lbs chicken thighs, bone-in and skin-on
- 2 tbsp annatto powder (achiote)
- 4 cloves garlic, minced
- 1 large onion, chopped
- 2 medium potatoes, peeled and cubed
- 3 medium tomatoes, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 cups chicken broth
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp ground black pepper
- 2 bay leaves
- Salt to taste
- Chopped cilantro for garnish
- Cooked white rice for serving
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Method
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Step One
In a large bowl, mix the chicken thighs with annatto powder, ground black pepper, and a pinch of salt. Let it marinate for at least 30 minutes.
Step Two
Heat the olive oil in a large pot over medium heat. Add the marinated chicken thighs and brown them on all sides. Remove the chicken from the pot and set aside.
Step Three
In the same pot, add the minced garlic and chopped onion. Sauté until the onion becomes translucent.
Step Four
Add the diced tomatoes to the pot and cook until they start to break down, about 5 minutes.
Step Five
Return the browned chicken thighs to the pot. Add the soy sauce, fish sauce, bay leaves, and chicken broth. Stir to combine.
Step Six
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes.
Step Seven
Add the cubed potatoes, sliced red bell pepper, and green bell pepper to the pot. Continue to simmer until the vegetables are tender and the chicken is fully cooked, about 15-20 minutes.
Step Eight
Adjust the seasoning with salt to taste. Remove the bay leaves from the pot.
Step Nine
Garnish the stew with chopped cilantro before serving. Serve hot with cooked white rice.
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